Dave's Recipes

• 1 ¹⁄₂ cup (186 g) bread crumbs
• ³⁄₄ cup (183 g) 12% cream

• 1 ¹⁄₂ cup (186 g) bread crumbs
• ³⁄₄ cup (183 g) 12% cream

Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.

• ¹⁄₃ cup, 2 tsp olive oil
• 3 red onion, finely chopped

• ¹⁄₃ cup, 2 tsp olive oil
• 3 red onion, finely chopped

Heat the oil in a small skillet over medium heat. Add the onion and sauté for about five minutes, until softened. Remove from heat.

• 900 g lean ground beef
• 900 g ground pork
• ¹⁄₃ cup, 2 tsp (75 g) white granulated sugar
• 3 (153 g) large eggs
• 1 Tbsp (18 g) salt
• 1 ¹⁄₂ tsp black pepper

• 900 g lean ground beef
• 900 g ground pork
• ¹⁄₃ cup, 2 tsp (75 g) white granulated sugar
• 3 (153 g) large eggs
• 1 Tbsp (18 g) salt
• 1 ¹⁄₂ tsp black pepper

In a large bowl, combine the ground beef, ground pork, onion, sugar and egg, salt, and pepper and mix well with your hands.

Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.

Add the breadcrumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.